Wednesday, April 28, 2010

I told you I’m absurdly partial to sweet recipes and I’m sure you’d noticed that already. :)I love making spoon desserts and cupcakes, for instance, but there’s something that really makes me extra happy: to share what I make. Maybe that is why I’m such an avid cookie baker – they’re easy to package and to carry around; place some cookies in a bag and you can really make someone’s day nicer.

Marshmallows are the same – that’s why you always see them around here. :)

Place the gelatin and warm water in the bowl of an electric mixer, stir well to combine and set aside. Place the sugar, glucose and extra water in a saucepan over medium heat. Bring to the boil and cook without stirring for 5-6 minutes or until soft ball stage (115°C/240°F) on a sugar thermometer.

With the mixer running at high speed, gradually add the hot syrup to the gelatin mixture. Add the orange blossom water and beat for 10 minutes or until thick and fluffy. Pour into prepared pan, cover with foil or baking paper but do not let it touch the marshmallow. Set aside overnight in room temperature.

Place the icing sugar and corn starch in a bowl and stir to combine. Turn the marshmallow onto a surface lightly dusted with a little of the icing sugar mixture and carefully remove the pan. Cut into squares with a lightly oiled knife.

Dust with remaining icing sugar mixture and store in an airtight container.

I've never done marshmallows at home, maybe it's because I'm not specially fond of them. But I'm sure that these homemade version with either the orange blossom water or the rose water extract will surprise me.